What are the main ingredients in Eastern Fusion Bunless Chicken Burger?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Sugar/Sweetener/Honey (optional)

What is the nutritional information of Eastern Fusion Bunless Chicken Burger?

Calories: 474, Carbs: 43 grams, Fat: grams, Protein: 34.1 grams, Sugar: 17 grams, Salt: 848.3 grams

How do I prepare Eastern Fusion Bunless Chicken Burger?

HEAVENLY HAMBURGER: Dish up the roasted veg alongside the fresh salad. Top with the spiced chicken patties and golden onions. Drizzle over the spiced tahini sauce. PERFECT PATTIES: When the roast veg has about 10 minutes remaining, return the pan to a high heat with a drizzle of oil (if necessary). When hot, fry the patties for 2-3 minutes per side until golden. Remove from the heat and allow to rest in the pan for 2-3 minutes before serving. GOLDEN ONIONS: Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Set aside. SPICY-SWEET SAUCE & SALAD: In a small bowl, combine the spicy tahini sauce with the grated ginger, a sweetener (optional & to taste), and seasoning. Set aside. In a salad bowl, combine the shredded leaves, the cucumber rounds, and seasoning. CURRY MINCE: Place the mince into a bowl and combine with the curry paste (to taste), the diced onion (to taste), the grated garlic, and seasoning. Wet your hands slightly to prevent the mince from sticking to them and shape into 4 patties of about 2cm thick. Set aside until frying. ROASTED CARROT: Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

What should be prepared from my kitchen to make Eastern Fusion Bunless Chicken Burger?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Sugar/Sweetener/Honey (optional)

Eastern Fusion Bunless Chicken Burger

Ditch the unnecessary calories of a hamburger bun while ramping up the flavour with a spicy tahini sauce, featuring lime juice & sriracha. This lipsmacking liquid will be drizzled over homemade chicken mince patties, fried until golden. Served with oven roasted carrots and a refreshing cucumber salad.

Eastern Fusion Bunless Chicken Burger

with roasted carrots & a spicy tahini sauce

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Carrot
Chicken
Cucumber
Free-Range Chicken Mince
Fresh Ginger
Garlic Clove
Garlic Cloves
Green Curry Paste
Onion
Onions
Salad Leaves
Spicy Tahini Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Water
Sugar/Sweetener/Honey (optional)

Photo of Eastern Fusion Bunless Chicken Burger

Serves 1

ROASTED CARROT
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CURRY MINCE
Place the mince into a bowl and combine with the curry paste (to taste), the diced onion (to taste), the grated garlic, and seasoning. Wet your hands slightly to prevent the mince from sticking to them and shape into 2 patties of about 2cm thick. Set aside until frying.
SPICY-SWEET SAUCE & SALAD
In a small bowl, combine the spicy tahini sauce with the grated ginger, a sweetener (optional & to taste), and seasoning. Set aside. In a salad bowl, combine the shredded leaves, the cucumber rounds, and seasoning.
GOLDEN ONIONS
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Set aside.
PERFECT PATTIES
When the roast veg has about 10 minutes remaining, return the pan to a high heat with a drizzle of oil (if necessary). When hot, fry the patties for 2-3 minutes per side until golden. Remove from the heat and allow to rest in the pan for 2-3 minutes before serving.
HEAVENLY HAMBURGER
Dish up the roasted veg alongside the fresh salad. Top with the spiced chicken patties and golden onions. Drizzle over the spiced tahini sauce.

Carrot - 240g
Free-range Chicken Mince - 150g
Green Curry Paste - 5ml
Onion - 1
Garlic Clove - 1
Spicy Tahini Sauce - 40ml
Fresh Ginger - 10g
Salad Leaves - 20g
Cucumber - 100g

Download the Recipe

Serves 2

ROASTED CARROT
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CURRY MINCE
Place the mince into a bowl and combine with the curry paste (to taste), the diced onion (to taste), the grated garlic, and seasoning. Wet your hands slightly to prevent the mince from sticking to them and shape into 4 patties of about 2cm thick. Set aside until frying.
SPICY-SWEET SAUCE & SALAD
In a small bowl, combine the spicy tahini sauce with the grated ginger, a sweetener (optional & to taste), and seasoning. Set aside. In a salad bowl, combine the shredded leaves, the cucumber rounds, and seasoning.
GOLDEN ONIONS
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Set aside.
PERFECT PATTIES
When the roast veg has about 10 minutes remaining, return the pan to a high heat with a drizzle of oil (if necessary). When hot, fry the patties for 2-3 minutes per side until golden. Remove from the heat and allow to rest in the pan for 2-3 minutes before serving.
HEAVENLY HAMBURGER
Dish up the roasted veg alongside the fresh salad. Top with the spiced chicken patties and golden onions. Drizzle over the spiced tahini sauce.

Carrot - 480g
Free-range Chicken Mince - 300g
Green Curry Paste - 10ml
Onion - 1
Garlic Clove - 1
Spicy Tahini Sauce - 80ml
Fresh Ginger - 20g
Salad Leaves - 40g
Cucumber - 200g

Download the Recipe

Serves 3

ROASTED CARROT
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CURRY MINCE
Place the mince into a bowl and combine with the curry paste (to taste), the diced onion (to taste), the grated garlic, and seasoning. Wet your hands slightly to prevent the mince from sticking to them and shape into 6 patties of about 2cm thick. Set aside until frying.
SPICY-SWEET SAUCE & SALAD
In a small bowl, combine the spicy tahini sauce with the grated ginger, a sweetener (optional & to taste), and seasoning. Set aside. In a salad bowl, combine the shredded leaves, the cucumber rounds, and seasoning.
GOLDEN ONIONS
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Set aside.
PERFECT PATTIES
When the roast veg has about 10 minutes remaining, return the pan to a high heat with a drizzle of oil (if necessary). When hot, fry the patties for 2-3 minutes per side until golden. Remove from the heat and allow to rest in the pan for 2-3 minutes before serving.
HEAVENLY HAMBURGER
Dish up the roasted veg alongside the fresh salad. Top with the spiced chicken patties and golden onions. Drizzle over the spiced tahini sauce.

Carrot - 720g
Free-range Chicken Mince - 450g
Green Curry Paste - 15ml
Onions - 2
Garlic Cloves - 2
Spicy Tahini Sauce - 120ml
Fresh Ginger - 30g
Salad Leaves - 60g
Cucumber - 300g

Download the Recipe

Serves 4

ROASTED CARROT
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CURRY MINCE
Place the mince into a bowl and combine with the curry paste (to taste), the diced onion (to taste), the grated garlic, and seasoning. Wet your hands slightly to prevent the mince from sticking to them and shape into 8 patties of about 2cm thick. Set aside until frying.
SPICY-SWEET SAUCE & SALAD
In a small bowl, combine the spicy tahini sauce with the grated ginger, a sweetener (optional & to taste), and seasoning. Set aside. In a salad bowl, combine the shredded leaves, the cucumber rounds, and seasoning.
GOLDEN ONIONS
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Set aside.
PERFECT PATTIES
When the roast veg has about 10 minutes remaining, return the pan to a high heat with a drizzle of oil (if necessary). When hot, fry the patties for 2-3 minutes per side until golden. Remove from the heat and allow to rest in the pan for 2-3 minutes before serving.
HEAVENLY HAMBURGER
Dish up the roasted veg alongside the fresh salad. Top with the spiced chicken patties and golden onions. Drizzle over the spiced tahini sauce.